Sam huddleston's chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -formatted by S.Grabowski | ||
| 2 | tablespoons | Whole cumin |
| 2 | mediums | Onion, diced |
| 3 | Garlic cloves | |
| Vegetable oil | ||
| 3½ | pounds | Lean beef, cut in 1/2\"cubes |
| 2 | tablespoons | Paprika |
| 6 | tablespoons | Chili powder |
| Water | ||
| Salt to taste | ||
| Cracker meal *OR* | ||
| Browned flour for tightener | ||
Directions
In a skillet, slightly toast the whole cumin. To wake up the flavors crush them with a rolling pin. Powdered cumin may be substituted, but do not toast. Saute onion and garlic in a little oil until transparent. In same skillet, add a little more oil and sear meat until it has a greyish color. Put cumin, onion, garlic and meat in a large vessel. Add paprika and chili powder, stirring to mix all ingredients, as you add enough water to cover. Simmer for about 1½ hours, adding salt to taste after the chili has cooked somewhat. Make a paste of the crackermeal or browned flour by mixing with a little water. About 10 minutes before chili is ready, stir in this tightener, and cook until chili is thick. AUTHOR'S NOTE: Sam Huddleston is the author of the Tex-Mex Cook Book FROM: The Great American Chili Book